Description
This classic Slap Ya Momma Pound Cake is a rich, buttery dessert with a tender crumb and a hint of vanilla and almond flavor. Perfect for any occasion, this cake is easy to make and guaranteed to impress with its moist texture and sweet taste.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon salt
Wet Ingredients
- 3 cups granulated sugar
- 1 ½ cups unsalted butter, softened
- 5 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 tbsp vanilla extract
- 1 tsp almond extract (optional)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan thoroughly to ensure the cake doesn’t stick.
- Prepare Butter and Sugar Mixture: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which usually takes several minutes. This step helps create a tender cake texture.
- Add Eggs: Add the 5 large eggs one at a time to the butter and sugar mixture, beating well after each addition. This gradual incorporation ensures a smooth and uniform batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the 3 cups of all-purpose flour and 1/2 teaspoon salt to evenly distribute the salt and aerate the flour.
- Mix Batter: Gradually add the flour mixture to the butter mixture, alternating with the whole milk, beginning and ending with the flour mixture. Mix gently just until combined after each addition to avoid overmixing and developing gluten, which can make the cake tough.
- Add Flavorings: Stir in the 1 tablespoon vanilla extract and 1 teaspoon almond extract (if using) until just incorporated to infuse the batter with rich aromatics.
- Bake the Cake: Pour the prepared batter into the greased bundt pan. Place in the preheated oven and bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 to 15 minutes. Then carefully invert the cake onto a wire rack to cool completely, which prevents sogginess at the bottom.
- Serve: Slice the cake and serve it plain or with accompaniments such as powdered sugar, whipped cream, or fresh berries for added flavor and presentation.
Notes
- Ensure all ingredients, especially eggs and milk, are at room temperature before mixing for the best texture.
- If you do not have almond extract, it can be omitted; the vanilla extract provides wonderful flavor on its own.
- Be careful not to overmix once you start adding flour to keep the cake tender.
- Check for doneness with a toothpick starting at 1 hour 15 minutes to avoid overbaking.
- This cake stores well at room temperature covered or can be refrigerated for up to 4 days.
